New YorK AGRICULTURAL EXPERIMENT STATION. 289 
butter appear to the taste to contain less salt than the darker 
portions. We examined two samples of mottled butter, deter- 
mining the amount of salt in the different colored portions when 
the butter was 24 hours old. The butter was somewhat over- 
churned purposely to produce conditions for mottling. The wash- 
ing, salting and working were done in the usual way. The two 
butters gave the following results: 
Pre reb te LIND POLtiON soo. s\shere < spate chose 0.91 per ct. of salt. 
51 EA ig eA aoe Ai ee re era 5.45 ee * 
LS ESEG Bes iver inde t «ce ss ake cher okhs oat 0.70 ae - 
SAM te re Rete ais sie a ew letras 6.74 oh ss 
These results agree with the sense of taste in showing that the 
lighter portions contain less ay than the darker portions of 
butter. 
Distribution of brine in butter on standing.—In order to learn 
to what extent the salt of butter becomes more evenly distributed 
on standing, we determined at intervals the salt in the different 
colored parts of some butters referred to in ‘the preceding para- 
graph. The results are as follows: 
» 24 hours. 48 hours. 5 days. 
Butter 1 Light portion..... aL set bs, 1.40 per ct salt. 
peed Dark sts Seca de 5.45 5. 94 TPA Bes: « 
5 MOT Td 1 el ene 0.70 ian 1.69 eB sh 
Peas. Dark eink egy 6.74 6.04 Grasmere e 
These results indicate that after 24 hours, the tendency of the 
salt to distribute itself more uniformly through the mass of but- 
ter is not very marked. The differences indicated may come 
mostly from variation in the samples examined. 
The amount of proteid in mottled and unmotiled portions of 
butter.—The amount of proteid was determined in mottled and 
unmottled portions of several butters and the results are as fol- 
lows: 






No. of Per ct. proteid in light portion of Per ct. of proteid in dark portion of 
experiment. butters. butters. 
1 1.30 .76 
2 . 76 .14 
3 .76 | .36 
4 .63 20 
5 .86 sail 
Average....... .86 .36 


